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  • Tara gum
  • Alias : Peruvian carob
  • Classification :  Plant Gum
  • Pageviews : 339
  • what is  Tara gum
  • A wide range of hydrocolloids and stabilisers are used in the food and beverage industry to perform a range of technological functions and offer innovative products answering to consumer’s needs. Tara gum is a natural additive, obtained by grinding the e
  • Introduction of colloid :

  • Tara gum is a seed gum similar to guar and locust bean gums. It is obtained from the ground endosperm of seeds from the Caesalpina spinosa plant, typically found in the mountains of Peru. Like guar and locust bean gums, tara gum is classified as a galactomannon and is composed of mannose and galactose sugars. The ratio of mannose to galactose is 3:1, where guar and locust bean gums are 2:1 and 4:1 respectively.


    Tara gum develops approximately 50% of its viscosity when dispersed in water at ambient temperature. After heating to 85oC for 10 minutes and re-cooling to ambient temperature the remaining solution viscosity is completely achieved.  Tara gum is nonionic and is compatible with salt and sugar. It is pH stable in systems ranging from  3.5 to 8.0. Blends of tara gum with xanthan gum or carrageenan will form soft to moderate gels after heating and cooling.

    Key advantages

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    Solubility in hot water, high viscosity, stability to acid conditions and heat treatment

    The benefits of Aglumix®01 outlined below can be achieved alone or in combination with other selected hydrocolloids:

    1) Easy to use

    2) Soluble in hot water and partially soluble in cold water

    3) High viscosity

    4) Lower dosage and better flavour release compared to some other hydrocolloids

    5) Good synergy with other hydrocolloids in order to increase viscosity, gel strength and to reduce syneresis

    6) Good stability towards acidic conditions

    7) Good stability during high temperature heat treatment

    8) Cost effective in use


    Not only a replacement for locust bean gum (LBG) and guar gum,Tara gum is predominantly used as a replacement for locust bean gum and guar gum.Aglumix®01 is used in a wide range of food applications such as baked goods, dairy products, frozen desserts, water jellies, fruit preparations, meat based products, sauces and dressings.

  • References:

    what is colloid encyclopedia?

    Is a knowledge channel gathered edible gum industry product knowledge , covering the basic information of the products and their structure, properties, characteristics, main usage, application, use method and matters needing attention, information of industrial applications and so on. Meanwhile,set-top recommendations for the new varieties, new technology and new discovery of colloid.

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